Hey folks! It’s been a long time since 💀my last restaurant review💀 but, today, I’m coming to you from all the way out in london’s trendy soho district to feature the craziest establishment that I’ve ever seen.
HipChips – A sit down or take away restaurant dedicated to providing the most gourmet version imaginable of a dish that I call “chips and dips”. But no, there aren’t any wide fries here. Every slice of potato is a wafer-thin crisp with a tonne of crunch.
It’s not usually a complex or well-balanced meal but it’s a darn good snack and I’m ever so curious to see what they’ve done to improve it. To spice it up, if you will.
And alright, they’ve provided a free lunch to entice me in but, honestly, I doubt I could have stayed away anyway. It’s just such a wild idea for an eatery!
Hello there, everybody. Last week we looked at a few jams and one of them was really rather hot. It wasn’t super hot, though, despite using superhot chillies, so, today, we’re gonna go hotter. And we’re going to do it with a similar product type: Thai sweet sauces.
Essentially just bottles of pourable chilli jam.
We’ll start off mild, with Wiltshire Chilli Farm’s hungarian hot wax version, but quickly take a flying leap into the extreme with their Trinidad Scorpion sauce, recently featured on Hot Ones. Then, to finish off, we’re going to look at a very special breed of reaper from Chillis Galore.
It’s going to be a wild ride but I’ll have sweetness to balance out my suffering and I’ll make it through, as I always do, to bring you my thoughts on the whole lot.
Let’s get started!
Hey folks, I’m back again for another recipe and, this week, it’s something special from my childhood. Not, this time, anything involving the nesparo from my summer holidays in spain but, instead, something both closer to and further from home.
Today, I’m going to be making gulab jamun – An indian dessert that I grew up sharing with my muslim neighbors and one that is, in fact, named for its similar appearance to another regional fruit.
Yet I’m not making them just to relive my childhood. No, I have indian supermarkets near me if I need a quick fix of those sweet milk dumplings. And they’d be rather more traditional than mine.
What I’m making are, in fact, the “lantern fruit” gulab jamun from one of my favourite cooking games, Battle Chef Brigade. And I’m going to be using some rather more authentic ingredients than the other recreations that I’ve seen. Properly highlighting the flavour of fire that the in-game dish is known for, without sacrificing the fictional fruit’s lighter, more refreshing qualities.
Before I get started, though, I’m sure you’re all wondering what exactly the “lantern fruit” really is.
Hey folks, do you recognise this fruit?
If you’re a Marvel fan, you should, ’cause this is the only thing growing in Thanos’ garden. And, while it doesn’t come from an alien cactus, the inside of the real kiwano looks more extraterrestrial than anything in Endgame:
It’s a freaky-looking fruit and its taste is just as weird – A blend of cantaloupe, cucumber and lime – but it’s right at home with herbs and citrus. It’s more vegetable than fruit but a friend to fresh flavours all the same.
In today’s celebration of superhero movies and obscure, african fruit, I’m not going to be replicating the mad titan’s horned melon soup. That dish is as much of an affront to the world as his use of the infinity stones. A thick, snotty, disgusting mess of a meal, about which horror stories have trickled down through my family for generations.
You do not cook the kiwano.
This fruit or vegetable, whichever you choose to call it, is best served fresh or frozen. It’s typically recommended for use in mousses, smoothies, sorbets and citrus-heavy cocktails but, for today’s recipe, I’m going guac.
Mexico’s famous, creamy dip/condiment hybrid that brings together all things fresh and green.
Hello again, fiery food friends. Having heard from them just last month, I’m sure it comes as no great shock to see Fat Man Chilli Co on here once more but today, we’re getting just a little further out there in ideas.
That probably sounds like a rather bold claim after their wacky green sauce but that’s the thing – Both their green and their chilli ketchup were sauces. This week’s item is anything but.
What I have on show today is a grinder containing their Sweet Child o’ Mayan – A coffee, cocoa and chilli rub intended to glaze dark meats.
Happy tuesday, everyone! I don’t know if any of you follow my youtube channel but, today, we’re doing a little bit of a follow up to my 📽️ Exhorresco video 📽️.
That sauce was one of the hottest and most painful natural products that I’ve had but it wasn’t a bad taste at all, so I thought I’d try something else from its makers, Burns & McCoy. Something on completely the opposite end of the heat spectrum.
It comes packaged in far paler tones and what colour it does have is almost entirely green. You can immediately see that it’s not being sold on its heat and for good reason. It’s probably the mildest
product that I’ve had, just barely tickling the back of my throat when I eat a full spoonful.
So today, we’re going to be focussing far more on the flavour of this Avocado Fire Roasted Poblano vinaigrette, to find out if the company can still hold their own when they’re not melting my face off.
Hello again everyone, I hope you’ve had a great week. Mine was comparatively quiet but it’s been a good one, if a tad too heavy on the salsa near the end.
Why? Because I recently stumbled upon a discussion of certain a mexican restaurant in the states and what exactly went into their tomatillo salsa. I had no vested interest in the outcome, having never visited Abuelo’s and living roughly 6 timezones away from it, but I was curious about some of the recipes that came up.
Green chilli, herbs and pineapple have always piqued my interest as a combination and adding tomatillos only makes it more enticingly out there. But what if that were kiwi?
Well, I set to work testing out a few variations and kind of overdid things but here’s what I found out:
It’s the last weekend of the month again, folks, and I’m sure you know what that means by now. It’s recipe time.
This february’s main dish, however, isn’t entirely my own. It’s an adaptation of one of Sorted Food’s latest and, if you haven’t heard of them, I strongly suggest that you check out their 📽️ baked potato recipe video 📽️ before continuing.
They’re a great fun channel, fully focussed on food, with the knowledge of professional chefs but far more of a down to earth approach. I’ve been hooked on them for months.
Yet, for the first time today, I feel like I’m qualified to take on one of their recipes and give my own twist. Maybe even improve it. Because real mexican food has been passed down to me, through the generations, from real mexican chefs. And chillies, well, they’re kind of my thing.
So, for this month’s recipe, I’m taking their sweet potato stuffed with refried beans and giving it what they would call a “level up”!
Hey there, everyone. Today, we’re going to be working on a rarebit. Or, as it’s sometimes known, a posh cheese on toast.
It’s a quick and simple recipe but not so simple that it’s just slapping cheese onto bread and grilling it. That’s regular cheese on toast and I’d be embarrassed to post anything that basic.
No, today’s recipe involves a proper cheese sauce, with strong, dark, savoury, boozy overtones, just like the traditional british dish. Only, for mine, I’m paying a little homage to my scottish origins and changing up the alcohol.
Instead of beer, I’m using 📽️ The Whisky Sauce Co’s Scotch & Bonnet Beverage 📽️ – Legally not a hot sauce and definitely not a sauce that is hot.
It was, however, rather delicious and utterly perfect for today’s recipe. Just expect it to be rather milder than the last.
Hey folks, it’s nearly valentines day so, this week, I’m going for a themed review of Love Pickle.
It’s a simple brand with a single family recipe, based on indian classics and tweaked to hit five different heat levels – Everything from mild to super hot, if their labels are to be believed.
There are a couple of offshoot brands as well, in the form of Love Chilli and Love Chutney but, for now, I’m going to stick with the slightly questionably named original range and bring you its green and blue label variants.
The mildest and hottest that they have to offer.